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Overhead view of a bowl of chicken chili with avocado, jalapeño, lime, cilantro, and Greek yogurt on top.

Healthy Chicken Chili (Kathee’s Famous Family Recipe)

5 from 1 vote
This Healthy Chicken Chili is a beloved family recipe, passed down from my step-mom, Kathee. Rich, smoky, and nourishing, it’s a bowl of comfort you’ll crave all season long.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings : 8 servings

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Ingredients

  • 2 lbs chicken thighs, cut into small chunks
  • 2 lbs chicken sausage, removed from casings
  • 2 tbsp olive oil, divided
  • 3 jalapeño peppers, seeded and diced
  • 1 large onion, chopped
  • 5 garlic cloves, minced
  • 1 chipotle pepper in adobo, finely chopped (or 2-3 for more heat)
  • 1 28 oz can crushed tomatoes
  • 3 tbsp tomato paste
  • 2 cups chicken stock or bone broth
  • 2 bay leaves
  • 2 tbsp chili powder
  • 2 tbsp smoked paprika
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano
  • 2 tsp chipotle chili powder
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • ½ tbsp kosher salt, plus more to taste
  • toppings of choice, (greek yogurt, avocado, thinly sliced jalapeño, lime, and cilantro)
Start Cooking

Instructions
 

  1. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 2 pounds cubed chicken thighs and cook until lightly browned, 5 to 7 minutes. Remove and set aside.
    Small chunks of chicken thighs browning in a red Dutch oven as the first step in making healthy chicken chili.
  2. Add 2 pounds chicken sausage (casings removed) to the pot and cook until browned, breaking it into small pieces, about 5 to 7 minutes. Return chicken thighs to the pot.
    Ground chicken sausage cooking in a Dutch oven until golden and crumbly.
  3. Add 1 chopped onion, and 3 diced jalapeños. Cook for 5 minutes until softened. Stir in 5 minced garlic cloves and 1 chipotle pepper in adobo (more if desired), cooking for 1 minute.
    Chopped onion and diced jalapeños added to browned chicken and sausage in a Dutch oven.
  4. Stir in 1 can crushed tomatoes and 3 tablespoons tomato paste. Cook for 2 to 3 minutes, then pour in 2 cups chicken bone broth or stock, scraping the bottom of the pot to incorperate all the pieces of browned meat stuck to the base.
    A Dutch oven filled with browned chicken mixture and fresh tomatoes with tomato paste before stirring.
  5. Add 2 bay leaves, 2 tablesoons chili powder, 2 tablespoons smoked paprika, 2 tablespoons cocoa powder, 1 tablespoon cumin, 1 tablespoon oregano, 2 teaspoons chipotle chili powder, 1 teaspoon ground coriander, ½ teaspoon cinnamon, and ½ tablesoon kosher salt. Stir well to combine.
    Spices including chili powder, smoked paprika, cumin, oregano, cocoa, and bay leaves on top of a simmering tomato base.
  6. Reduce heat to low and simmer uncovered for at least 1 hour or up to 3 (the longer the better), stirring occasionally to prevent sticking. Add small amounts of additional water or stock if needed.
    A large red Dutch oven filled with simmering healthy chicken chili.
  7. Remove bay leaves, taste, and adjust seasoning. Serve hot with toppings of choice. (I like a dollop of greek yogurt, diced avocado, thinly sliced jalapeño, freshly squeezed lime juice, and fresh cilantro.)
    Side view of chicken chili in a white bowl, garnished with avocado, jalapeño, cilantro, lime, and Greek yogurt.

Nutrition

Calories: 492kcalCarbohydrates: 9gProtein: 42gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 209mgSodium: 1145mgPotassium: 1073mgFiber: 3gSugar: 4gVitamin A: 1863IUVitamin C: 10mgCalcium: 64mgIron: 4mg

Notes

  • Spice level: For a milder chili, reduce or omit the chipotle pepper and jalapeños. For extra heat, add more chipotles in adobo or chipotle chili powder.
  • Cooking methods: This chili can also be made in the Crockpot or Instant Pot. See "Other Cooking Methods" for more details.
  • Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.